Vegan Roasted Mediterranean Cauliflower
Ingredients
- 3 cups medium-small cauliflower florets
- 1/2 cup sliced bell pepper (red, orange or yellow)
- 1 1/2 teaspoons extra virgin olive oil, or enough to lightly coat vegetables
- Pink sea salt to taste
- 1 cup marinara (I used Organico Bello Kale Tomato Basil)
- 2 tablespoons sliced Kalamata olives
- 1 teaspoon nutritional yeast
- 1/4 teaspoon dried oregano
- Crushed red pepper flakes, to taste
- Freshly crack black pepper, to taste
- 1 squeeze fresh lemon juice
- 1 to 2 tablespoons freshly grated vegan Parmesan or crumbled vegan feta (I use Violife Parmesan or Trader Joe's feta)
- 1 teaspoon toasted panko (breadcrumbs, use gluten-free for a gf dish)
- Basil chiffonade, for topping
Instructions
- Heat oven to 425. Line a rimmed large metal baking sheet with parchment. Toss the cauliflower florets and bell peppers in olive oil and salt, then spread out on the baking sheet. Roast for 15 minutes, flip, then roast another 15 minutes or until tender and golden brown on the edges.
- Meanwhile, heat the marinara in a small pot over medium-low heat. Stir in the olives, nutritional yeast, oregano, red pepper flakes and black pepper.
- Fold the roasted vegetables into the warm sauce, then spoon into an oven-proof bowl.
- Top the mixture with a squeeze of lemon juice, followed by the Parmesan/feta and panko.
- Bake for 5 minutes, or until the cheese starts to melt and the vegetables are hot.
- Top with thinly sliced basil before serving.